Ingredients
Main
5 small red potatoes
2 small/medium onions
¼ cup peas
Batter
1 cup chickpea flour
2 tbsp cornstarch
1 ½ tsp turmeric
⅛ tsp cardamom
⅛ tsp cumin
½ tsp salt
¾ cup water
For Frying
Vegetable oil for shallow-frying
Garnish
Lime juice and finishing salt
Directions
1
Prep the Potatoes: Peel, wedge, and boil the potatoes for 15 minutes.
2
Prepare the Onions: Slice the onion into thin crescents.
3
Make the Batter: Mix all dry batter ingredients together.
4
Add Water to Batter: Mix water into the batter until well combined.
5
Heat Oil: Heat oil over medium-high heat. To test if the oil is ready, a drop of batter in the oil should rapidly fry and rise to the surface.
6
Set Up for Draining: Set up paper towels to drain pakora after frying.
7
Fry Pakoras: Fry patties for 2.5-3 minutes on each side until golden and crispy.
8
Garnish and Serve: Garnish with lime juice and finishing salt before serving.
Ingredients
Main
5 small red potatoes
2 small/medium onions
¼ cup peas
Batter
1 cup chickpea flour
2 tbsp cornstarch
1 ½ tsp turmeric
⅛ tsp cardamom
⅛ tsp cumin
½ tsp salt
¾ cup water
For Frying
Vegetable oil for shallow-frying
Garnish
Lime juice and finishing salt